Ángel León: Transubstantiation of the deep

Molino Aponiente restaurant, El Puerto de Santa María

Ángel León’s philosophy is based on the surprising optimisation of everything that comes from the sea, by raising awareness and by using the most tenacious technique.

This year he has opened the doors (and the spectacular estuaries) of his new home El Molino Aponiente, where he develops all the techniques that he has fine-tuned over recent years and where he continues learning, directly, about the sea and its environment. He has three Michelin stars.

His most recent awards include: Al Andalus to the Best Chef 2011; the Andalusian Innovative Initiative Fisheries and Agriculture Prize; the Andalusian Tourist Entrepreneur Prize; 2011 “Chef L’Avenir” from the International Academy of gastronomy; Best Chef 2012 from the Royal Academy of Gastronomy; Chef Millesime 2013 award…

His far-reaching research has been recognised with awards such as the Technology Innovation award (Madrid Fusión 2008), Cándido Mesonero Mayor de Castilla award for Tourist and Gastronomy Innovation (2010) or the Al Andalus Gastronomy Award to the Best Chef (2011). He is currently working on the decalcification of the shells of crustaceans and other fish and bioluminscence in dishes.

He has also opened the new Alevante in Sancti Petri hotel. The old Aponiente is now the successful and casual La taberna del chef del mar.